Gluten Free Samosa Patties

The pot lid rattles and you know dinner is almost ready. You spot that little steam cue rising, and it just makes you wanna angle your ears closer to the cooker. That gentle valve hiss is like a dinner call you can't ignore, especially after a long day doing city stuff.

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You remember last time you tried making samosas the traditional way and how your kitchen ended up a mess of flour and oil splatters. This time you decided to take it easy and let the pressure cooker do most of the work. It kinda feels like cheating but hey, it works real good, giving you that tender pull in the potatoes and peas without standing over the stove forever.

You feel that familiar broth depth from the spices mingling in the air as the ingredients soften inside. It’s not just cooking, it’s like the whole kitchen’s getting a warm hug. Soon enough, that rattle will slow and then you’ll know it’s time to crisp up the patties and taste that crispy outside with the soft, spiced inside that you were craving.

Why Your Cooker Beats Every Other Pot

• You get super quick pressure build that makes cooking faster than usual.
• The steam cues help you know exactly when things are coming along without guessing.
• It locks in flavors better so everything tastes way more vibrant.
• Hands-free cooking means less babysitting while you prep other stuff.
• The valve hiss is your secret timer; when it quiets down, you know it’s almost done.
• Less water needed so no soggy potatoes or mushy peas.
• Cleanup is easier since you use one pot and avoid frying gallons of oil.

All the Pieces for This Meal

• 3 medium Yukon Gold potatoes, about 1 pound peeled and cubed for tender mash.
• 1 tablespoon plus 2 tablespoons organic extra virgin coconut oil for sautéing and frying crisp.
• ⅓ cup finely chopped onions to give that sweet, slightly caramelized base.
• 1 ½ teaspoons fresh grated ginger for a little zing.
• ½ teaspoon each ground coriander and garam masala for warm, layered spice flavors.
• ½ teaspoon sea salt to bring out all those natural tastes.
• ¼ teaspoon ground turmeric for color and a hint of earthiness.
• ½ cup green peas, fresh or frozen, the little bursts of green sweetness.
• 2 serrano chiles or 1 jalapeño, seeded and finely chopped, to keep it spicy but not crazy hot.
• 1 tablespoon fresh lemon juice and 2 tablespoons chopped cilantro to add fresh brightness and herb aroma.

How It All Comes Together Step by Step

First up, you peel and chop those potatoes into good bite-sized cubes. Toss them in your pressure cooker with some water and get it cooking till they're tender enough for a gentle mash. That tender pull you’re after happens right here.

Drain the potatoes and mash ’em coarsely so they still got some texture. Then heat 1 tablespoon of coconut oil in a skillet. Toss in the onions and sauté for about 3 to 4 minutes till they start getting soft and smelling sweet.

Next, stir in the grated ginger and your dry spices: coriander, garam masala, salt, and turmeric. Stir it fast for a minute so all those aromas wake up and fill your kitchen.

Add the green peas and chopped chile to the skillet. Cook ‘em just a couple minutes till peas are tender but still bright and fresh. Then dump in your mashed potatoes and mix everything well. Let it cool slightly so it’s easier to handle.

Once cooled, shape the mixture into patties about 2 to 3 inches across. This part is kinda fun cause you get to shape your dinner by hand.

Finally, heat the remaining 2 tablespoons coconut oil in the skillet. Fry those patties in batches, about 3 to 4 minutes on each side till golden and crispy. Drain ’em on paper towels and get ready to eat warm.

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Easy Tweaks That Make Life Simple

• You can use frozen peas if fresh aren't handy; they thaw fast in the skillet.
• Swap serrano with jalapeño if you want a milder kick, or skip chile for no heat.
• If you gotta, a simple potato masher in the pressure cooker does the job without extra dishes.
• Ready-made garam masala spice mixes save time but try fresh ground if you got it.
• Use non-stick skillet for frying patties to avoid extra coconut oil splatter and easier flip.

The Flavor Experience Waiting for You

When you bite into these patties, the crisp outside gives way to a warm, softly spiced inside. You notice the earthiness of turmeric and coriander carrying through, mixed with fresh peas and little pops of heat from the chile.

That lemon juice and cilantro add a fresh brightness that kinda balances everything out. It’s the kinda flavor that makes you wanna eat the whole batch even if you tell yourself you’ll save some for later.

The aroma fills your space too, all cozy and inviting, with ginger's zing mixing with savory spices. Your kitchen smells like a little haven for comfort food, and you get that big smile feeling right before the first bite.

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How to Store This for Later

• Keep leftover patties in an airtight container in the fridge. They’ll stay good for about 3 days.
• For longer storage, freeze patties on a baking sheet till firm, then bag them. Defrost in fridge overnight before reheating.
• Reheat in a skillet over medium heat for best crispiness. Microwave works in a pinch but can turn ’em a bit soggy.
• If you want, make the yogurt dipping sauce ahead by mixing plain yogurt with cumin, chopped basil or cilantro, and a couple pinches of salt. Serve chilled.

What People Always Ask Me

• Can I skip the frying step? You can bake these patties in the oven, but frying gives that golden crisp you want for the best texture.
• What’s a good substitute for coconut oil? Ghee or vegetable oil works too, just keep that mild flavor in mind.
• How spicy do these get? You control the heat by the amount and type of chile. Start small if you’re unsure.
• Can I use other potatoes? Yukon Gold is best for creaminess, but russets work if you drain well to avoid mush.
• Do I have to peel the potatoes? You don’t gotta, but peeling helps the mash get smoother and taste more even.
• What’s the best way to reheat without losing texture? Warm ’em in a skillet with little oil to get that crisp back, microwaving makes ’em kinda soft.

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Spiced Potato and Pea Samosa Patties Made Easy in Your Pressure Cooker

These gluten-free, vegan samosa patties are filled with mashed Yukon gold potatoes, peas, and warming spices like turmeric, coriander, and garam masala — made easy in the pressure cooker and pan-fried for irresistible texture.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 220 kcal

Equipment

• 1 Mixing bowl Large
• 1 Pressure cooker
• 1 Large skillet For sautéing and frying

Ingredients

  

Main ingredients

• 3 medium Yukon Gold potatoes about 1 pound, peeled and cubed
• 1 + 2 tablespoons organic extra virgin coconut oil 1 tablespoon for sautéing, 2 tablespoon for frying
• ⅓ cup finely chopped onions
• 1 ½ teaspoons fresh grated ginger
• ½ teaspoon ground coriander
• ½ teaspoon garam masala
• ½ teaspoon sea salt
• ¼ teaspoon ground turmeric
• ½ cup green peas fresh or frozen
• 2 serrano chiles or 1 jalapeño seeded and finely chopped
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped cilantro

Instructions

 

Instructions

• Peel and chop the potatoes into cubes. Place in pressure cooker with water and cook until tender.
• Drain the potatoes and mash them coarsely for texture.
• Heat 1 tablespoon coconut oil in a skillet, sauté onions for 3–4 minutes until soft.
• Add ginger, coriander, garam masala, salt, and turmeric. Stir for 1 minute.
• Add green peas and chopped chile. Cook until peas are tender.
• Add mashed potatoes and combine well. Let mixture cool slightly.
• Mix in lemon juice and cilantro, then shape mixture into 2–3 inch patties.
• Heat remaining 2 tablespoons oil and fry patties 3–4 minutes per side until golden. Drain on paper towels and serve warm.

Notes

You can refrigerate the uncooked patties and fry them fresh when ready. Serve with a yogurt sauce made of whole milk yogurt, cumin, and chopped herbs for dipping.